Roast Chicken Ratatouille

A great low carb comfort meal packed full of nutritious veg and dark leafy greens which will feed the whole family or keep you going for a couple of days.

x4 servings / calories per serving = 379 cals

Macros per serving:

  • FAT – 29g
  • CARBS – 12g
  • PROTEIN – 24g

Ingredients:

  • 500g chicken thighs
  • 400g passata
  • 200g leafy greens
  • 120g white onion, chopped
  • 100g red pepper, chopped
  • 50g courgette, chopped
  • 100g mushrooms, chopped
  • 50g black olives , halved
  • 2 gloves of garlic, crushed
  • 1 tsp paprika
  • ½ tsp cayenne
  • 1 tsp coconut oil
  • Salt & pepper

How To Cook:

  1. Preheat oven to 160°c fan / 180°c electric / gas mark 4
  2. Heat oil in a large non stick pan and fry off the onions for 5-8 mins until softened, add the garlic and cook for 2 further minutes to release the aromas before adding the red pepper, courgette, mushrooms and black olives. Continue to stir for 5-8 mins to soften the veg.
  3. Reduce the heat and pour in the passata, adding the paprika, cayenne, a pinch of salt and pepper, stir well then bring to a simmer. Transfer the sauce mix to an ovenproof dish and set aside.
  4. If you would like a crispy skin to your chicken use the same pan to fry the chicken in more oil for 5-10 mins before placing on top of the sauce mix. If you have removed the skin, still lightly fry the chicken to sear it keeping the juices contained within the thigh whilst it roasts in the oven. Lightly fry on both sides for 3-5 mins on each side then place on top of the sauce mix.
  5. Place the dish in the middle of the preheated oven to roast for 25 mins or until the chicken is cooked through.
  6. In the final 5 mins of cooking time, steam your dark green leafy veg then serve with the chicken and ratatouille.

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